The majority of the meals we eat are vegetarian. On the 1st of February 2017, I stopped eating meat, as did my daughter. She’d been thinking strongly about becoming vegetarian. That day was the first day for her, she hasn’t looked back. I was never a massive meat eater but in complete honesty, I initially stopped eating meat in an effort to support my daughter. One year later, I still haven’t eaten any and I don’t miss it. While she is vegetarian, I am not, I do eat fish occasionally.
This dish is one that came along by accident, my girl loves noodles. Actually, most of us do! This was created with the remnants of a batch cooking afternoon. It took a couple of attempts to get it just how we like it, but here it is. Served with some warm Naan Bread to mop up any leftover sauce, it is delicious.
1 Onion, finely chopped
3 Garlic cloves, minced/grated
A good piece of Ginger, grated
3 Tsp Curry Powder*
1Tsp Chilli Powder
1Tsp Garam Masala
2 Carrots, topped, tailed & diced**
1 Red Pepper, diced
1 Courgette, diced
1 Tbsp Tomato Puree
1 Can Coconut Milk
1 Can Tomatoes
1/2 Tbsp Maple Syrup***
1 Can Chickpeas
100-150g Noodles of your choice
*Combine all of the spices together and set aside.
**I don’t peel the carrots, I wash them, top & tail, finely dice them and parboil them whilst I prepare the rest of the ingredients, thus ensuring they are cooked through when the dish is done.
***A teaspoon of sugar is fine if you don’t have Maple Syrup, the sweetener is to take any bitterness away from the tomatoes.
- Heat a large saucepan and add one tablespoon of water. To this add the onion, garlic, ginger and cook until the onion has softened.
- Add the spice mix and stir for a couple of seconds, this smells delicious! If you find it is sticking, just add a little water.
- Next, put in the vegetables, give them a good mix in, then add the tomato puree and stir again. It may not look overly appetising at this stage but the next step will transform the dish.
- Add the coconut milk, tin of tomatoes and sweetener. Give the mixture a good stir, then add the chickpeas.
- Leave the pot to come to the boil and as it simmers prepare the noodles. I normally do these separately, add them to a bowl, cover with hot water and when they are soft, strain them and add them to the curry.
- Simmer for 10 minutes before serving.
The sauce freezes really well, so I often prepare it when my vegetables are freshly bought. After stage 4, let the sauce cool before putting it into a container suitable for the freezer. Later in the week, you just need to prepare the noodles as the sauce reheats and there you go, dinner in 20 minutes.